Indulge in the ultimate coffee cake experience with this Biscoff Caramel Cinnamon Roll Coffee Cake! This moist, buttery cake is infused with warm cinnamon swirls and topped with a rich Biscoff caramel drizzle. Perfect for breakfast, brunch, or dessert, this easy-to-make treat will satisfy your sweet cravings.
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Why You’ll Love This Recipe
- Irresistible Flavor: A combination of cinnamon, caramel, and Biscoff cookie butter creates a heavenly taste.
- Soft & Moist Texture: The perfect balance of fluffiness and gooey richness.
- Easy to Make: Simple steps and readily available ingredients.
- Perfect for Any Occasion: Serve it as a brunch centerpiece, after-dinner dessert, or indulgent coffee companion
Ingredients Breakdown
Cake Batter: A soft and fluffy base made with all-purpose flour, baking powder, butter, sugar, eggs, vanilla, and milk for a perfectly tender texture.
Cinnamon Swirl: A rich, buttery blend of brown sugar, cinnamon, and crushed Biscoff cookies swirled into the batter for warm, spiced layers.
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Biscoff Caramel Topping: A decadent mix of melted Biscoff cookie butter, caramel sauce, and heavy cream, creating a smooth, drizzle-worthy finish.
Final Touch: A sprinkle of crushed Biscoff cookies for extra crunch and flavor!
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Tips and Tricks
- Use buttermilk for a richer and more tender crumb.
- Let the cake cool slightly before adding the topping for perfect absorption.
- For extra decadence, drizzle more caramel just before serving.
Variations and Customizations
- Chocolate Twist: Add chocolate chips to the batter for an extra indulgent flavor.
- Nutty Crunch: Sprinkle chopped pecans or walnuts into the cinnamon swirl for added texture.
- Spiced Version: Mix a pinch of nutmeg or cloves for a deeper spice profile.
Pairing Suggestions
- Coffee: A freshly brewed cup enhances the warm cinnamon and caramel flavors.
- Vanilla Ice Cream: A scoop of ice cream makes this cake an irresistible dessert.
- Whipped Cream: A light topping balances the rich flavors.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Popular Questions
Can I make this cake ahead of time?
Yes! Bake the cake and store it covered. Add the topping just before serving for the best texture.
Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel works fine, but homemade caramel adds a richer taste.
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What can I use instead of Biscoff cookie butter?
You can substitute peanut butter, almond butter, or Nutella for a different flavor twist.
Print
Biscoff Caramel Cinnamon Roll Coffee Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This coffee cake blends cinnamon roll warmth with caramelized Biscoff goodness. A buttery cake swirled with cinnamon, brown sugar, and crushed cookies, topped with a rich Biscoff caramel drizzle—perfect for any time of day!
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk or buttermilk
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tbsp cinnamon
- ¼ cup crushed Biscoff cookies
- ½ cup Biscoff cookie butter (melted)
- ½ cup caramel sauce
- ½ cup heavy cream
- ¼ cup crushed Biscoff cookies (for garnish)
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Pour batter into the prepared dish.
Step 2: Make the Cinnamon Swirl
- In a small bowl, combine melted butter, brown sugar, cinnamon, and crushed Biscoff cookies.
- Drizzle over the cake batter and swirl with a knife for a marbled effect.
Step 3: Bake the Cake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly while preparing the topping.
Step 4: Prepare the Biscoff Caramel Topping
- In a saucepan over low heat, whisk together Biscoff cookie butter, caramel sauce, and heavy cream.
- Stir until smooth and slightly thickened.
- Drizzle over the warm cake.
Step 5: Serve & Enjoy!
- Garnish with crushed Biscoff cookies.
- Slice and serve warm for the best experience!
Notes
- Adjust the sweetness by reducing the sugar in the batter if you prefer a less sweet cake.
- If you love extra crunch, increase the amount of crushed Biscoff cookies in the topping.
- Experiment with different milk alternatives like almond milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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